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1 1/4 c. graham cracker crumbs 1/4 c. crushed Oreos 1/4 c. sugar 6 Tbsp. melted butter 3/4 c. creamy peanut butter Filling: 3 pkg. (8 oz.) cream cheese 1 c. sugar 1 c. sour cream (8 oz.) 3 eggs, beaten 1 1/2 tsp. vanilla 1 c. hot fudge ice cream topping 6 peanut butter cups, cut into small wedges In a bowl, combine cracker crumbs, Oreos, sugar and butter. Press into bottom and 1-inch up on sides. Place on a baking sheet. Bake at 350 degrees for 7 to 9 minutes. Cool. In microwave bowl, heat peanut butter; spread on crust. In large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In microwave bowl, heat 1/4 cup fudge topping until thin. Fold into reserved cream cheese mixture. Carefully spoon over filling. Cut through filling with a knife to swirl. Bake at 350 degrees for 55 to 65 minutes. Cool on wire rack for 1 hour. Microwave remaining fudge topping until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |